Peas, Bacon & Ricotta Sauce

Peas, Bacon Ricotta SauceSERVES 4450g / 1 lb fresh, young peas, unshelled weight, or140 g / 5 oz tiny frozen peas, thawed115 g / 4 oz bacon, preferably lean,slab bacon115 g / 4 oz fresh ricotta15 g // ½ oz butter6 tablespoons freshly grated Parmigiano-Reggiano cheese plus more for the table freshly ground black peppersalt450 g / 1 Ib pastaRECOMMENDED PASTA First choice goes to conchiglie for the deftness with which its hollows catch the sauce, but both fusilli and rigatoni ae excellent alternatives. 1 IF USING FRESH PEAS, shell them, discard the pods, rinse them in cold water and cook in a small amount of simmering water until they are just tender. The time varies greatly depending on the freshness and youth of the peas.IF USING THAWED FROZEN PEAS Begin the sauce at step 2.2 Cut the bacon into short, narrow strips. Put it into a small sauté pan and turn the heat to medium. Cook until it becomes very lightly browned, but not crisp, and the fat melts. Pour off from the pan all but 2 ta